Keto Taro Cake

Discover the perfect guilt-free dessert with this Keto Taro Cake, a delightful low-carb twist on a classic treat! Featuring the subtly sweet and earthy flavor of taro root, this cake blends seamlessly with the nuttiness of almond flour and the richness of coconut cream to create a moist and satisfying texture. Perfectly sweetened with erythritol, it offers all the indulgence without the sugar spikes. Enhanced with optional cinnamon for a warm, aromatic touch, this keto-friendly cake is easy to prepare with just 20 minutes of prep time and bakes to perfection in under an hour. Ideal for anyone following a keto or low-carb lifestyle, it's a versatile dessert that pairs beautifully with coffee or tea. Enjoy a slice, guilt-free, while keeping your macros in check!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 200 grams Taro root (mashed or grated)
• 120 grams Almond flour
• 30 grams Coconut flour
• 50 grams Erythritol (or keto-friendly sweetener of choice)
• 1.5 teaspoons Baking powder
• 120 milliliters Unsweetened coconut cream
• 3 units Eggs (large)
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Ground cinnamon (optional)
• 0.25 teaspoon Salt
• 60 grams Unsalted butter or coconut oil (melted)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease an 8-inch round cake pan or line it with parchment paper.

Step 2

Peel and prepare the taro root by either grating or mashing it. Measure out 200 grams and set it aside.

Step 3

In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon (if using), and salt. Whisk well to ensure all dry ingredients are evenly dispersed.

Step 4

In a separate large bowl, whisk together the eggs, melted butter or coconut oil, coconut cream, and vanilla extract until smooth.

Step 5

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 6

Fold the prepared taro root into the batter until evenly distributed.

Step 7

Pour the batter into the greased or lined cake pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Slice into 8 pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(745.6g)

Amount per serving	% Daily Value*
Calories	2162.3

Total Fat 171.3g	0%
Saturated Fat 80.5g	0%
Polyunsaturated Fat g
Cholesterol 687.9mg	0%
Sodium 1543.5mg	0%
Total Carbohydrate 176.5g	0%
Dietary Fiber 37.5g	0%
Total Sugars 13.2g
Protein 54.3g	0%

Vitamin D 158.6IU	0%
Calcium 446.8mg	0%
Iron 13.5mg	0%
Potassium 1781.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 8.8%

Carbs: 28.6%